8

Technology and Livelihood

Education
Quarter 4 – BASIC MEAL MANAGEMENT
Module 1
Lesson 1: Meal Management

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 MEAL MANAGEMENT
Meal management is the process whereby resources, both material and
human, are used to obtain goals that have to do with feeding the individual or
the group. It involves planning, organizing controlling and evaluating the meal
service. These are tasks which are directly associated with the health, welfare and
happiness of the individual or the group. What people eat and the conditions
under which the meals are served should always be considered to realize the goal
of meal management. To be exact, the goal of meal management is to provide
food that will ensure the physical and mental growth of the person, his social
development and well-being, with a reasonable expenditure of available
resources The goals are specifically categorized as good nutrition, planned
spending, satisfying meals, and controlled use of time and energy.

1. PLANNING MEALS
Planning meals includes not only the listing of foods to serve at any
one meal, known as the menu, but also these activities as well:
(1) planning the food budget;
(2) planning for food purchase, choosing the markets, buying and
storing supplies;
(3) planning for preparation and serving of meals

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 FACTORS TO CONSIDER IN PLANNING MEALS
In the planning of meals, the following factors should be considered:
1. Nutritional adequacy- or the provision of palatable foods that are rich in
essential nutrients Nutrient needs of an individual are affected by age, sex,
body build, and activities engaged in by the individual.
2. The Food Budget – The food budget is influenced by the family income,
knowledge of the market shopper's shopping skills, family food likes and
dislikes and their goals and values
3. Differences in food habits This includes the dietary habits of nationality
groups, regional food patterns, cultural, and religious food patterns and the
socio economic background.
4. The time and skill of the meal manager The length of meal preparation, the
amount of experience, and the time available are to be considered.
5. Suitability, availability and quality of the food to be served.
6. Aesthetic and psychological aspects of food or the proper combination of
flavor, texture and shapes as well as variety in color, form, and
arrangement.
7. Equipment available for food preparation.

PRINCIPLES IN PLANNING MEALS

Objective planning of meals enhances the meal manager's chances of
achieving her goals because she can control the use of her resources, especially
the use of her time and energy in shopping, cooking, and serving meals and in
decision-making. Furthermore, she can regulate her spending for food more
easily. Objectivity in planning is possible if certain guidelines in meal planning are
observed, such as:
1. Plan several days' meals at one time, utilizing simple menus that are easy
to prepare and serve.
2. Include more of one-dish meals like sinigang, nilaga, bulanglang, tinola,
and the like.
3. Plan meals that have interesting variety in color, texture, and flavor.
4. Plan to serve foods that are not only in season but also enjoyed by the
diner.

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 5. Plan dishes that do not entail too much preparation at one time. If
possible, preparation can be started the day before the dish is served.
6. Consider palatable foods that are rich in essential nutrients. Consult the
different food guides.
7. Make out a market list to avoid extra trips to the food stores.
8. Utilize leftovers and "convenience" foods when necessary.

A guide to planning nutritious meal

Meal planning is of vital importance both in the consideration of proper
nutrition in the family’s real enjoyment of food. Foods used in planning daily
meals must be adequate from the nutritional standpoint. A knowledge of the
food nutrients, their sources and functions will help to ensure the choice of
nutritionally adequate meals. Moreover, the use of foods from the essential
groupings suggested by the Foods Nutrition Research Institute (FNRI) will
facilitate the planning of a balanced diet. The basic food groups which consist (a)
energy foods, (b) body-building foods and (c) regulating foods are designed to
include the most commonly used Filipino foods. Locally available foods are
grouped according to their specific contributions to the diet. The recommended
daily servings from each food group for a normal adult are also indicated.

The Food Pyramid

The Food Pyramid is a diagram developed by nutrition experts all over the
world to illustrate the balance of foods needed for a healthy lifestyle. It serves as
a nutritional guide line in the wise choice of food to obtain the best balance of
nutrients in the diet. The three major food groups are placed in the Food Pyramid
with indicators to healthy eating habits in terms of what foods one must eat. The
food groups are classified as follows:
1. Eat Least: foods, which are high in fat, sugar, salt, and alcohol This food
group is on top of the pyramid.

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 2. Eat Moderately: foods with high protein content but which can have high
fat level (e.g. pork, beef, chicken milk, eggs). This food group is in the
middle part of the pyramid.
3. Eat Most: foods, which are high in fiber and ow in fat and sugar. A large
proportion of these foods in the diet will help control weight and reduce
fat levels in the blood. These are the foods which make up the base of
the pyramid and should be the biggest part of the diet.

Foods need to be chosen from all three levels in the pro portion shown, to
make sure there is a good balance of nutrients and variety of foods in the diet. As
used in meal planning, the Food Pyramid is a visual delight in the preparation of
nutritious, balanced diet. It facilitates the planning8 of some meals, which may
require special diets for particular persons with health problems. More
importantly, majority of normal diners is assured of a guide to healthful eating.

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 Sources and Functions of Food Nutrients
The basic nutrients that are essential in maintaining body functions and
good health are (1) carbohydrates (2) fats, (3) protein, (4) vitamins, (5) minerals,
and (6) water.

1. Carbohydrates serve several key functions in your body. They provide you
with energy for daily tasks and are the primary fuel source for your brain's
high energy demands. Fiber is a special type of carb that helps promote good
digestive health and may lower your risk of heart disease and diabetes.
2. Fats – The body uses fat as a fuel source, and fat is the major storage form
of energy in the body. Fat also has many other important functions in the body,
and a moderate amount is needed in the diet for good health. Fats in food
come in several forms, including saturated, monounsaturated, and
polyunsaturated.
3. Proteins – Protein has many roles in your body. It helps repair and build
your body's tissues, allows metabolic reactions to take place and coordinates
bodily functions. In addition to providing your body with a structural
framework, proteins also maintain proper pH and fluid balance.
4. Vitamins – are organic substances necessary for growth and maintenance of
life. They must be provided in the diet. They occur in small amounts in the body
and act as catalysts or substances that hasten chemical reactions in body
processes. They are carried in the blood stream to all parts of the body. As
such, they control chemistry and play important role in normal growth, energy
expenditure, reproduction, resistance to diseases, and general well-being.
Many vitamins are destroyed during food processing and handling, thus
making them available. Enrichment is a measure which puts back lost nutrients
in food. The vitamins A, D, E and K are easily dissolved in fats and referred to
as fat soluble vitamins. Those that are dissolved in water such as Vitamins C
and B-complex vitamins are referred to as water soluble vitamins.
Vitamin A is essential for normal eye functioning8 resistance to infection,
normal growth, and healthy skin. Good food sources include whole milk,
butter, most cheeses, fish liver oil and green or yellow parts of vegetables
and fruits such as malunggay or kalabasa, ripe papaya and carrots, in the
form of carotene.

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 Vitamin B complex - namely thiamine, niacin, and riboflavin, are water
soluble. They are rapidly lust by the body in urine, feces, and perspiration.
They must be pro- vided in our meals every day. Thiamin prevents beri-beri,
helps convert carbohydrates into energy, maintains good digestion and
assimilation of food. Niacin plays an important role in cell respiration,
carbohydrates oxidation, and good digestion. A deficiency leads to a disease
known as pellagra. Riboflavin aids protein utilization and affects the normal
growth specially of the hair and skin.
Vitamin C -is essential for the health of the teeth, gums, and blood vessels.
It is important too in the formation of collagen, a protein that helps support
the skin, bones, and tendons Good food sources are green leafy vegetables,
fresh fruits, especially citrus fruits. Vitamin C has to be provided every day in
our meals.
Vitamin D - is necessary for strong bones and teeth and is produced by the
action of sunlight on the skin. It is some- times called the sunshine vitamin.
Good food sources are liver, fish liver oil, egg yolks, and fortified milk.
Vitamin E - like A, D, and K, is fat soluble. It helps in the formation of red
blood cells, muscles and tissues and prevents the abnormal breakdown of
body fat. Good foodsources are whole grain cereals, whole wheat bread,
wheat germ, and vegetable oils.
Vitamin K - is necessary for boycotting and is manufactured in the
intestinal tract by microorganisms. Good food sources are green leafy
vegetables.
Minerals - Some 18 minerals are considered necessary for regulating and
maintaining body processes. The most important are calcium phosphorus,
iron, copper iodine, sodium and potassium.
Calcium and Phosphorus are essential for the formation of good bones
and teeth. Good food sources are milk, cheese, green leafy vegetables, small
fishes, and nuts.
Iron - is responsible for the formation of red blood. It is the major
component of hemoglobin, the substance that carries oxygen in the blood.
Iron deficiency in the diet leads to anemia. Good food sources include
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 enriched bread and flour, unpolished rice, eggs. green leafy vegetables,
meat, specially the internal organs, and fish.
Iodine - affects the function of the thyroid glands. Deficiency of this nutrient
causes simple goiter. Chief sources are seafood’s, marine plants and iodized salts.
Sodium - is present in common table salt. It is essential for the normal functioning
of body fluids and tissues.
Potassium - is needed for healthy nerves and muscles and is found in meat, fish,
milk, vegetables, and fruits Copper. We need a small amount of copper which a
well-planned meal will provide adequately. This nutrient is essential in iron
utilization.
Water - is an essential part of body tissues and comprises 2/3 of the body weight.
It is not considered as food, yet no one can live more than a few days without it.
It is lost in sweating and normal body exactions, through the intestinal tract and
kidneys and should be replenished every day A loss of 10% of fluid from the body
is a serious menace to health. As a rule, 67 glasses of water or juices and other
drinks are needed to maintain water balance in the body.
Without water, food cannot be properly digested, absorbed or carried to
the different parts of the body as needed.
No single cell can do its work properly without water. It is also a medium
whereby the waste products are carried away to be excreted. Because it is a
carrier of waste products, it is important in the prevention of constipation.

Fiber or Cellulose-is the indigestible part in foods. It is not a nutrient but it

provides roughage to stimulate the intestinal muscles for proper evacuation.
Moreover, it promotes the growth of useful bacteria in the intestines. Good food
sources are fruits, vegetables and whole grain breads and cereals. Lack of
roughage in the diet causes constipation.

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 PROCEDURE IN MENU PLANNING
A menu is a list of specific foods or dishes that fit the meal pattern selected. The
meal pattern is something like an outline which lists the parts of the meal, called
courses. It Suggests the kinds of food that make up each course.

Meal Patterns for a Day's Meals

Breakfast:
Fruit Main Dish or Protein Dish
Bread or Cereal
Beverage

Lunch or Supper:
Main Dish or Protein Dish
Vegetable Dish
Cereal
Dessert

Dinner: Appetizer
Main Dish or Protein Dish
Vegetables
Cereals
Dessert
Beverage

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 USING THE MEAL PATTERN IN MENU PLANNING

MEAL PATTERN SAMPLE MENU

BREAKFAST BREAKFAST
Fruit Pineapple Slices
Main Dish Scrambled Eggs with Ham Bits
Bread or Cereal Pan de sal or French Rolls
Beverage Coffee, Milk, or Chocolate
LUNCH OR SUPPER LUNCH OR SUPPER
Main Dish or Protein Dish Grilled Pork Chops
Vegetable Dish Mongo Guisado
Cereal Plain Rice
Dessert Ripe Mango
DINNER DINNER
Appetizer Spicy Chicken Wings
Main Dish or Protein Dish Beef Roast
Vegetables Caesar's Salad
Cereals Lasagna ala Italiana
Dessert Fruit Salad
Beverage Red Wine, Coffee or Tea

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 When planning menus, one must keep in mind the principles of meal
planning which consider nutrition, the family members ages, health, occupation,
activities, likes and dis- likes, the budget, preparation time and variety. It is
advisable to plan menus in advance to save time, energy and money and to assure
nutritious, flavorful and attractive meals.
Menus are not only planned but written since attention to the form or
mechanics of menu-writing is desirable. The following suggestions for menu-
writing are given:
1. Capitalize all words except articles and prepositions.
2. List the foods in the order in which they are to be served.
3. List the beverages last regardless of whether they are to be served with
the main course or with the dessert.
4. Foods eaten together are grouped together.
5. Such items as butter, cream, sugar or salad dressing are not written on
menus unless they are different or particularly interesting.
For example:
Lettuce with a Thousand Island Dressing
6. When an item on the menu has a special accompaniment, place the
accompanying item underneath or to the right of the main item.
For example:
Vegetable Lumpia with Peanut Sauce or
Vegetable Lumpia
Peanut Sauce
7. Allow extra spacing between courses and leave a margin around the list:
For example:
Lunch
Pork Sinigang
Sautéed Alamang
Rice
Ripe Mango

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 SOME UNIVERSAL TIPS FOR MENU PLANNING

Here are some basic principles to make sure the meal that is planned wil be
pleasing. The principles are in the form of a question checklist. After a menu is
drawn up, these questions must be asked to see whether or not some important
considerations have been overlooked.
1. Do the foods offer contrast in color?
Dishes which are all pale, or all dark, or of the same color must be
avoided.
2. Is there variety in texture?
Some of the foods should be soft, smooth or liquid while others should
be firm or crunchy.
3. Is there variety in the main ingredients?
Repetition of a certain kind of meat or vegetable must be avoided.
Likewise, using all dried, canned, heavy, or long-cooked foods should not be
done. Some fresh, crisp, bland or briefly cooked food must be included.
4. Is there variety in the sauces or seasonings?
One should not serve the same kind of sauce with more than one dish
There must be no repetition of dominant flavors of vinegar, garlic, soy
sauce, ginger or other distinctive seasonings. Some dishes should be
pungently seasoned, others blandly.
5. Is there too much last minute cooking?
It is especially important that much work shortly before guests arrive
or while they are being served be avoided. Lack of experience at a certain
type of cooking, may require more time than one imagines for seemingly
easy tasks.
6. Have you planned too many dishes, or too many complicated or new
dishes?
Meals must be kept simple. More than one or two dishes that require
cooking techniques new to the cook must not be tried. Everything that can
be done ahead of time must be done. An early start is advisable and last
minute preparations must be altogether avoided.

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